Marinated pickled gongur with Telugu red chili
This is where the real south of India lives: sour gongur leaves, fiery peppers and an aromatic mix of spices instantly whet your appetite. A thick sauce with whole pieces of greens goes on rice, curry or even a sandwich, enhancing the taste to a quiet fire.
A bright sour-spicy wave balances fatty and starchy dishes, and the deep aroma of mustard and asafoetida adds authenticity to the kitchen. No dyes or preservatives, just natural vegetables, spices and a drop of oil.
Benefits
Scorching kick + fresh sour accent
Gongura leaves a natural source of iron
Glass jar taste without plastic shade
Ready to use, no dancing with pans
What it tastes like
A spoon for hot rice or dal
Dip for samosas, chapatis, grilled vegetables
Sandwich spread instead of boring ketchup
How to use
Stir before serving, serve at room temperature. After opening, keep in the refrigerator and use within 4 weeks.
Ingredients
gongura leaves, red chili pepper, peanut oil, mustard seeds, salt, asafoetida, turmeric.
